An English classic!
1 packet (750 gr) frozen summer fruit or fruits of the forest (or use fresh strawberries/raspberries/redcurrants/cherries in the proportions you prefer)
About 2-3 tablespoonsful of sugar
1 teaspoon cornflour stirred into 1 tablespoonful water
6 slices bread, crusts removed
Put the fruit into a microwaveable container with the sugar and cook, stirring every 2-3 minutes, until the fruit is thawed and the juices have run. Stir in the cornflour/water. Taste and adjust the sugar if necessary - remember you can always add some, but you can't take it away, and this pudding is not meant to be too sweet.
Line a 2-pint pudding basin with the bread, saving a slice for the top. Pour the fruit into the centre, top with the remaining bread. Place a saucer on top and weigh it down (use a couple of 400-g tins if you haven't any old-fashioned weights); refrigerate for at least 8 hours if you can. Turn the pudding out on to a plate and serve with cream.